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Many people visit Shodoshima for olive trees and sea views. Yet I always think about a different treasure. It is Shodoshima soy sauce, also called Shodoshima shoyu. This island-mad...
Tucked deep in the mountains of Yamanashi Prefecture, there is a fermented food that most people outside Japan have never heard of. It does not get the global fame of miso or soy s...
This beautiful place is a small island in the Seto Inland Sea of Japan. People all over the country call it “Olive Island.” If you love fresh food, sunny views, and healthy living,...
Noda shio ramen is Japanese salt ramen made using Noda salt from Iwate Prefecture. It features a clear broth, mineral-rich flavor, and handmade-style noodles. The taste is clean, d...
While this island is famous for its blue sea and green olive trees, there is another tasty secret you must discover. It is calledВ Hishio Don. This special rice bowl is a local tre...
There is a stretch of land between Kobe and Nishinomiya that produces more sake than anywhere else in Japan. It is not especially large. You could drive through it in twenty minute...
Photo: Andrew Bui • Food Styling: Jessie YuChenLong cultivated in Asia, this ancient fermenting ingredient is finding new devotees. The post Koji Is Breaking the Mold Once Again ap...
Aomori is a quiet heavyweight in the world of Japanese sake. The prefecture sits at the northern tip of Honshu. Winters bite hard and snow piles high. That harsh cold helps brewers...
Yamanashi Prefecture is best known for two things: Mount Fuji and wine. Fewer people realize it also produces one of Japan’s most distinctive beef varieties. Koshu Wine Beef is a h...
Ask most people how they eat gyoza and they will say: soy sauce, rice vinegar, a drop of chili oil. That combination is standard across Japan. It works well. Nobody questions it. B...
Photo: Andrew Bui • Food Styling: Jessie YuChenFermented carrot peels and aromatics form a glossy, umami-rich seasoning in this simple side. The post Sautéed Mushrooms With Koji Sa...
In Japan, the Terada Honke brewery holds fast to tradition: wild yeast, ancient songs, and a mixture of muscle and finesse.
Junmai Daiginjo is considered one of the most refined styles of Japanese sake. Made with highly polished rice and no added alcohol, it is known for delicate fruity aroma, silky tex...
Namagenshu is Japanese sake that is both unpasteurized and undiluted. “Nama” means the sake skips pasteurization, while “genshu” means no water is added after brewing. Because of t...
OTSU, Japan >> A group led by students from Doshisha University are producing Naomoi, a wagashi (traditional Japanese confection) featuring hinonazuke pickles made from hinon...
There’s a moment every spring in Japan when something shifts. The cherry blossoms are just beginning to open, the air feels lighter, and at specialty sake shops, a new kind of bott...
Junmai Ginjo is a premium Japanese sake known for its fruity aroma, smooth texture, and refined balance. Made without added alcohol, it combines polished rice with elegant brewing...
Enjoy the unique taste of Japanese shio pan, featuring a soft, buttery interior and a crisp, golden crust, achieved by rolling butter blocks into airy dough and baking with steam f...
It took modern manufacturing methods for Japan to fall in love with soy milk, once thought too bitter and grassy for regular meals.
Rock shochu and reggae shochu really do taste different from each other. The island of Amami Oshima is part of Kagoshima Prefecture, and Kagoshima is usually pictured as making up...
Most sake drinkers think fresh is best. Crisp, light, and young sake dominates the shelves. But there is another world entirely waiting for those willing to look further. Koshu (古...
This mayonnaise-based Japanese steakhouse sauce tastes glorious with grilled shrimp, chicken and vegetables, or drizzled over a plate of fried rice.
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